CHAPTER 7

COLORING/FLAVORING/BLENDING MATERIALS

GENERAL
nColoring/ flavoring/blending materials may be used in or added to any class
and/or type of distilled spirits. However, the use or addition of these materials
may change the class and/or type of the distilled spirits

Example: FD&C Yellow #5 is added to straight bourbon whisky. The resulting

product is no longer “straight bourbon whisky.” The product is now a distilled
spirits specialty and must be labeled with a statement of composition such as
“STRAIGHT BOURBON WHISKY WITH FD&C YELLOW #5 ADDED"

nThe use or addition of coloring/ flavoring/blending materials will not cause a

change in the class and/or type if the materials used or added can be
considered “harmless.” (See “HARMLESS
COLORING/FLAVORING/BLENDING MATERIALS” section of this chapter)

COLORING MATERIALS

• STATUS

nColoring materials must be approved by the U.S. Food and Drug

Administration (FDA)

nApproved coloring materials are categorized as “certified” or “non-certified”

• APPROVED COLORING MATERIALS

All coloring materials approved for use in distilled spirits are listed below:

nCertified Colors

FD&C Blue #1
FD&C Blue #2
FD&C Green #3
FD&C Red #3
FD&C Red #40
FD&C Yellow #5
FD&C Yellow #6

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 NOTE: The lake of each certified color, except for FD&C Red #3, listed
above is an approved coloring material

nNon-certified Colors

Annatto Extract
Beet Extract
Beta Carotene
Caramel
Carmine (Cochineal Extract)
Elderberry Extract
Grapeskin Extract (Enocianina)
Paprika
Saffron
Titanium Dioxide
Turmeric

FLAVORING MATERIALS

• GENERAL DESCRIPTION

Flavoring materials include:

nEssential oils
nOleoresins
nSpices
nHerbs
nFruit Juices/Concentrates
nCommercially prepared flavors including essences, extracts, blenders,
infusions, etc.

• STATUS

All flavoring materials used in alcohol beverages must be:

nApproved by FDA under a specific regulation

OR
nAffirmed as GRAS (generally recognized as safe) by FDA

OR
nSelf-affirmed as GRAS with no FDA objection

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• FLAVOR CATEGORIZATION

nCategories

For labeling purposes, all flavoring materials are categorized as:

All natural OR

Natural and artificial containing not more than 0.1% artificial topnote (i.e.,
an artificial material added to enhance the flavor, essence, extract,
blender, etc., or replace a flavor note lost in processing) OR

Natural and artificial containing greater than 0.1% artificial topnote OR

All artificial

nNomenclature

Flavors categorized as “all natural” or “natural and artificial containing not

more than 0.1% artificial topnote” are “natural” for labeling purposes

Flavors categorized as “natural and artificial containing greater than 0.1%

artificial topnote” or “artificial” are categorized as “artificial” for labeling
purposes

BLENDING MATERIALS
GENERAL DESCRIPTION

Blending materials include:

nWine
nSugar

HARMLESS COLORING/FLAVORING/BLENDING MATERIALS

• DEFINITION

Harmless coloring/flavoring/blending materials are coloring materials,

flavoring materials or blending materials that:

nAre an essential component of the particular class and/or type of distilled

spirits

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 Example: By definition, a liqueur/cordial must contain flavoring material.
Therefore, flavoring material is an essential component of this class/type of
distilled spirits

nAre not an essential component but are, through established trade practice,
customarily used in the particular class and/or type of distilled spirits
PROVIDED THAT the total addition of coloring/flavoring/blending materials
does not exceed 2½% by volume of the finished product

Example: Traditionally, to ensure consistency in color and smoothness,

caramel color and blending sherry are added to blended whisky.
Consequently, provided the total addition of caramel and blending sherry
does not exceed 2½% by volume of the blended whisky, these coloring and
blending materials are considered “harmless”

NOTE: In the category of “non-essential but customarily used

coloring/flavoring/blending materials,” caramel is the only coloring material
permitted

• USE CHART

nPurpose

The chart below specifies:

Whether harmless coloring/flavoring/blending materials may be used in or

added to each listed class/type, AND

IF harmless coloring/flavoring/blending materials may be used or added:

äWhether the use or addition of harmless coloring/flavoring/blending

materials is limited to or may exceed 2½% by volume of the finished
product

äWhat category or type of flavoring materials may be used or added

äWhether the use or addition of harmless coloring/flavoring/blending

materials must be disclosed on the label

äWhether there are any additional or specific limitations or restrictions

that apply

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 nGlossary

A number of abbreviated references (both alpha and numeric) are used in

the chart below. A glossary of these abbreviations follows:

HCFBM = HARMLESS COLORING/FLAVORING/BLENDING

MATERIALS

NTE 2½% = NOT TO EXCEED 2½% [i.e., harmless

coloring/flavoring/blending materials may not exceed 2½%
by volume of the finished product]

ME 2½% = MAY EXCEED 2½% [i.e., harmless coloring/flavoring/blending

materials may exceed 2½% by volume of the finished product]

CFA = CATEGORY OF FLAVOR ALLOWED

The category of flavor is indicated by number:

ä1 = All natural
ä2 = Natural and artificial containing not more than 0.1% artificial
topnote
ä3 = Natural and artificial containing greater than 0.1% artificial
topnote
ä4 = All artificial

CM = COLORING MATERIALS [if this column is marked, the use of

coloring materials must be disclosed on the label]

FM = FLAVORING MATERIALS [if this column is marked, the use of

flavoring materials must be disclosed on the label]

BM = BLENDING MATERIALS [if this column is marked, the use of

blending materials must be disclosed on the label]

USE OF HARMLESS COLORING/FLAVORING/BLENDING MATERIALS

HCFBM ALLOWED LABEL DISCLOSURE
YES YES REQUIRED
NTE ME YES
CLASS/TYPE 2½% 2½% NO CFA CM FM BM NO QUALIFICATION
X 1, 2 X
ALEXANDER
ADVOCAAT X 1, 2 X
AMARETTO X 1, 2 X
ANISETTE X 1, 2 X
APPLEJACK- A X 1, 2 X
BLEND
APRICOT SOUR X 1, 2 X

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 HCFBM ALLOWED LABEL DISCLOSURE
YES YES REQUIRED
NTE ME YES
CLASS/TYPE 2½% 2½% NO CFA CM FM BM NO QUALIFICATION
AQUAVIT X 1, 2 X
ARAK X 1, 2 X
ARMAGNAC X 1, 2 X
BITTERS X 1, 2 X
BLACK RUSSIAN X 1, 2 X
BLOODY MARY X 1, 2 X
BOURBON * 1, 2 X *Wine, if used, may not
LIQUEUR/ exceed 2½% by
CORDIAL volume of the finished
product
BRANDY (DRIED X 1, 2 X
FRUIT)
BRANDY (FRUIT) X 1, 2 X
BRANDY (GRAPE) X 1, 2 X
BRANDY X 1, 2 X
(IMMATURE)
BRANDY (LEES) X 1, 2 X

BRANDY X 1, 2 X
(NEUTRAL)
BRANDY X 1, 2 X
(POMACE/MARC)
BRANDY (RAISIN) X 1, 2 X
BRANDY X 1, 2 X
(RESIDUE)
BRANDY X 1, 2 X
(SUBSTANDARD)
BRANDY * 1, 2 X *Wine, if used, may not
LIQUEUR/ exceed 2½% by
CORDIAL volume of the finished
product
CALVADOS X 1, 2 X
CANADIAN X
WHISKY
CANADIAN X
WHISKY- A
BLEND
COGNAC * 1 X *HCFBM is limited to
sugar, caramel and
oak chip infusion
CRÈME DE X 1, 2 X
___________
CURACAO X 1, 2 X
DAQUIRI X 1, 2 X
DISTILLED X 1, 2, 3, 4 X X * *The use or addition of
SPIRITS sugar does not require
SPECIALTY label disclosure
EGG NOG X 1, 2 X

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 HCFBM ALLOWED LABEL DISCLOSURE
YES YES REQUIRED
NTE ME YES
CLASS/TYPE 2½% 2½% NO CFA CM FM BM NO QUALIFICATION
FLAVORED X 1, 2 X * *Wine may be added
BRANDY up to 15% by volume
of the finished product
provided at least
12½% of the wine is
derived from the base
commodity that
corresponds to the
labeled flavor of the
product. If not, or if
the wine addition
exceeds 15% by
volume of the finished
product, the
percentages and
classes/types of wine
must also be
disclosed on the label
(as part of the
class/type
designation)
FLAVORED GIN X 1, 2 X * *If wine is used and
exceeds 2½% by
volume of the finished
product, the
percentages and
classes/types of wine
must also be
disclosed on the label
(as part of the
class/type
designation)
FLAVORED RUM X 1, 2 X * *If wine is used and
exceeds 2½% by
volume of the finished
product, the
percentages and
classes/types of wine
must also be
disclosed on the label
(as part of the
class/type
designationaa0
FLAVORED X 1, 2 X * *If wine is used and
VODKA exceeds 2½% by
volume of the finished
product, the
percentages and
classes/types of wine
must also be
disclosed on the label
(as part of the
class/type
designation)

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 HCFBM ALLOWED LABEL DISCLOSURE
YES YES REQUIRED
NTE ME YES
CLASS/TYPE 2½% 2½% NO CFA CM FM BM NO QUALIFICATION
FLAVORED X 1, 2 X * *If wine is used and
WHISKY exceeds 2½% by
volume of the finished
product, the
percentages and
classes/types of wine
must also be
disclosed on the label
(as part of the
class/type
designation)
GIMLET X 1, 2 X
GIN * 1, 2 X *HCFBM is juniper
(COMPOUNDED) berries and
(optionally) other
aromatics or their
extracts, essences or
flavors blended with
neutral spirits
GIN (DISTILLED) * 1, 2 X *HCFBM is juniper
berries and
(optionally) other
aromatics or their
extracts, essences or
flavors added to mash
prior to distillation
GIN * 1, 2 X *HCFBM is juniper
(REDISTILLED) berries and
(optionally) other
aromatics or their
extracts, essences or
flavors added to
distilled spirits prior to
redistillation
GIN LIQUEUR/ * 1, 2 X *Wine, if used, may not
CORDIAL exceed 2½% by
volume of the finished
product
GOLDWASSER X 1, 2 X
GRAIN SPIRITS X
GRAPPA X 1, 2 X
GRASSHOPPER X 1, 2 X
IMITATION X 1, 2, 3, 4 X
DISTILLED
SPIRITS
IRISH WHISKY X
IRISH WHISKY- A X
BLEND
KIRSCHWASSER X 1, 2 X
KUMMEL X 1, 2 X
LIQUEUR/ X 1, 2 X
CORDIAL
MAI TAI X 1, 2 X
MANHATTAN X 1, 2 X
MARGARITA X 1, 2 X
MARTINI X 1, 2 X
MESCAL X
MINT JULEP X 1, 2 X
NEUTRAL X
SPIRITS OR
ALCOHOL
OLD FASHIONED X 1, 2 X
OUZO X 1, 2 X

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 HCFBM ALLOWED LABEL DISCLOSURE
YES YES REQUIRED
NTE ME YES
CLASS/TYPE 2½% 2½% NO CFA CM FM BM NO QUALIFICATION
PEPPERMINT X 1, 2 X
SCHNAPPS
PINK SQUIRREL X 1, 2 X
PISCO X 1, 2 X
ROCK AND * 1, 2 X *Wine, if used, may not
BOURBON exceed 2½% by
volume of the finished
product
ROCK AND * 1, 2 X *Wine, if used, may not
BRANDY exceed 2½% by
volume of the finished
product
ROCK AND RUM * 1, 2 X *Wine, if used, may not
exceed 2½% by
volume of the finished
product
ROCK AND RYE * 1, 2 X *Wine, if used, may not
exceed 2½% by
volume of the finished
product
RUM X 1, 2 X
RUM LIQUEUR/ * 1, 2 X *Wine, if used, may not
CORDIAL exceed 2½% by
volume of the finished
product
RYE LIQUEUR/ * 1, 2 X *Wine, if used, may not
CORDIAL exceed 2½% by
volume of the finished
product
SAMBUCA X 1, 2 X
SCOTCH WHISKY X
SCOTCH X
WHISKY- A
BLEND
SCREWDRIVER X 1, 2 X
SLIVOVITZ X 1, 2 X
SLOE GIN X 1, 2 X

SLOE GIN FIZZ X 1, 2 X

TEQUILA X
TOM COLLINS X 1, 2 X
TRIPLE SEC X 1, 2 X
VODKA * 1 X *HCFBM limited to citric
acid (maximum of
0.1% by volume of the
finished product) and
sugar (maximum of
0.2% by volume of the
finished product))
added directly or by
addition of a citric
acid/sugar blender
WALLBANGER X 1, 2 X
WHISKIES (A X 1, 2 X
BLEND OF
STRAIGHT
BOURBON)
WHISKIES (A X 1, 2 X
BLEND OF
STRAIGHT CORN)
WHISKIES (A X 1, 2 X
BLEND OF
STRAIGHT MALT)

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 HCFBM ALLOWED LABEL DISCLOSURE
YES YES REQUIRED
NTE ME YES
CLASS/TYPE 2½% 2½% NO CFA CM FM BM NO QUALIFICATION
WHISKIES (A X 1, 2 X
BLEND OF
STRAIGHT RYE
MALT)
WHISKIES (A X 1, 2 X
BLEND OF
STRAIGHT RYE)
WHISKIES (A X 1, 2 X
BLEND OF
STRAIGHT
WHEAT)
WHISKIES (A X 1, 2 X
BLEND OF
STRAIGHT)
WHISKY X 1, 2 X
WHISKY X 1, 2 X
(BLENDED
BOURBON)
WHISKY X 1, 2 X
(BLENDED CORN)
WHISKY X 1, 2 X
(BLENDED LIGHT)
WHISKY X 1, 2 X
(BLENDED MALT)
WHISKY X 1, 2 X
(BLENDED RYE
MALT)
WHISKY X 1, 2 X
(BLENDED RYE)
WHISKY X 1, 2 X
(BLENDED
WHEAT)
WHISKY X 1, 2 X
(BLENDED)
WHISKY X
(BOURBON)
WHISKY (CORN) X 1, 2 X
WHISKY X 1, 2 X
(DISTILLED FROM
BOURBON MASH)
WHISKY X 1, 2 X
(DISTILLED FROM
MALT MASH)
WHISKY X 1, 2 X
(DISTILLED FROM
RYE MALT MASH)
WHISKY X 1, 2 X
(DISTILLED FROM
RYE MASH)
WHISKY X 1, 2 X
(DISTILLED FROM
WHEAT MASH)
WHISKY (LIGHT) X 1, 2 X
WHISKY (MALT) X 1, 2 X
WHISKY (RYE X 1, 2 X
MALT)
WHISKY (RYE) X 1, 2 X
WHISKY (SPIRIT) X 1, 2 X
WHISKY X
(STRAIGHT
BOURBON)

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 HCFBM ALLOWED LABEL DISCLOSURE
YES YES REQUIRED
NTE ME YES
CLASS/TYPE 2½% 2½% NO CFA CM FM BM NO QUALIFICATION
WHISKY X
(STRAIGHT
CORN)
WHISKY X
(STRAIGHT MALT)
WHISKY X
(STRAIGHT RYE
MALT)
WHISKY X
(STRAIGHT RYE)
WHISKY X
(STRAIGHT
WHEAT)
WHISKY X
(STRAIGHT)
WHISKY (WHEAT) X 1, 2 X
WHISKY SOUR X 1, 2 X
WHITE RUSSIAN X 1, 2 X

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